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My Love for Naples: The Food, the History, the Life (The Hippocrene Cookbook Library)
by Anna Teresa CallenIn this lovingly rendered cookbook memoir, Anna Teresa Callen takes readers on a culinary journey to Naples, one of her favorite Italian cities. From antipasti, soups, and pizza, to a host of pasta, fish, meat, and vegetable dishes, this collection of more than 250 recipes covers the cuisine of the Campania region, including its capital, Naples, the islands of Capri and Ischia, and the Amalfi coast. Neapolitan cuisine exemplifies la cucina povera or "the cooking of the poor", whose inventiveness with inexpensive local ingredients produced the region's legendary mozzarella di bufala, the famed, succulent ragu alla napoletana, and simple, hearty dishes that make the most of seasonal vegetables and abundant seafood. A skilled cooking instructor, the author provides easy, step-by-step instructions and much more.
My Love for You Is Always
by Gillian SzeWarm like tea? Sweeter than red dates? A mother shares her love for her child as the two prepare a delicious meal together--perfect for fans of Guess How Much I Love You, Wherever You Are My Love Will Find You, and Mama, Do You Love Me?What is love? a child wonders. What does it feel like, smell like, taste like? How does it move? How long does it last?And as she prepares a traditional Chinese meal for her family, the child's mother replies: her love for him is rosy as wolfberries, warm like tea, sweeter than the red dates she puts in his soup. It shines through the water like its own brilliant sun. It goes round and round with no beginning and no end. Because a mother's love for a child is always there, warm and soft, broad and tender.In this tender story that pairs beautifully poetic words with brilliantly stunning art, a mother's love comes alive on the page and wraps readers in its warm embrace. Praise for My Love for You Is Always: * "This perfect marriage of illustrations and lyrical writing celebrates the affection that&’s expressed through a lovingly cooked meal. . . . This lovefest is a feast for all the senses." --Kirkus Reviews, *STARRED REVIEW** "Warm, wonderful . . . From start to finish, it's a charming and delicious tale." --BookPage, *STARRED REVIEW*"In the vein of such familiar titles as Guess How Much I Love You and Mama, Do You Love Me? Sze creates a warm, tender look at love [and] a timeless tale of a mother&’s infinite love . . . Asian culture and food references add a layer of depth to this story, providing a fresh version of a time-honored conversation." --School Library Journal "As satisfying as a gentle hug—or a tasty dumpling." --Booklist
My Master Recipes
by Patricia WellsFamed bestselling cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France—the perfect successor to Julia Child’s classic The Way to Cook.At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with additional recipes that take your skills in directions both savory and sweet, simple and profound—giving you the knowledge and assurance to expand your cooking even further.For each master recipe, Patricia provides creative sub recipes, such as:Braised Meat: Four-Hour Braised Aromatic Pork (Master Recipe), plus Provençal Lamb Daube with Tomatoes, Olives, and MushroomsGrilling: Scallops Grilled in Shells with Truffle Butter (Master Recipe), plus Grilled Chicken Under a BrickBrioche: Honey Brioche (Master Recipe), plus Blueberry and Orange Blossom French ToastMadeleines: Sweet Chestnut Honey Madeleines (Master Recipe), plus a stunning Walnut Cake using the same batter.Roasted Vegetables: Autumn Rainbow Vegetables (Master Recipe), plus Roasted Eggplant with Harissa, Fennel Seeds, and HoneyPanna Cotta: Lemon Panna Cotta with Candied Lemon Zest (Master Recipe), plus Raspberry Panna CottaRustic Galette: Apple and Fresh Rosemary (Master Recipe), plus Apricot and Lavender Honey GalettePatricia also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients—such as oils, fish and shellfish—a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.
My Mediterranean Life: Recipes and stories
by Sarah Di LorenzoAcclaimed clinical nutritionist and bestselling author Sarah Di Lorenzo celebrates her Mediterranean heritage by sharing over 200 beloved recipes and cherished family stories. Brimming with fresh vegetables, fruits, extra-virgin olive oil, fish and nuts, Sarah&’s family-favourite recipes are delicious and easy to make. This book holds over two hundred recipes, including Mediterranean classics like spanakopita, stuffed tomatoes, roasted artichokes, pilafi and prawn saganaki. There&’s also the perfect Mediterranean roast lamb for Sunday lunch, along with sweet treats like orange and honey paximathia, and baked ricotta figs. Known for its bold fresh flavours and vibrant dishes, the Mediterranean diet is proven to help lower your rates of cardiovascular disease, stroke and diabetes, reduce inflammation and obesity, and increase your lifespan. In My Mediterranean Life, Sarah aims to share not just the health benefits of the Mediterranean way of eating, but the key principles and lifestyle. For Sarah and her family, this way of eating is a way of life. Food is much more than eating – it&’s a bonding experience.
My Mexican Kitchen: 100 Recipes Rich with Tradition, Flavor, and Spice: A Cookbook
by Eva LongoriaA celebration of Mexican ingredients and traditions—plus 100 favorite recipes—from Eva Longoria While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed Chiles en Nogada draped in a creamy walnut sauce and the Yucatán classic Pollo Asado, made with an aromatic garlic-citrus-achiote paste. In My Mexican Kitchen, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. From dishes based on long-heeded Aztec traditions like Chicken Enchiladas with Salsa Verde to her Tia Elsa&’s Pork and Red Chile Tamales and Conchas that remind her of Mexico City, each recipe offers a delicious tribute to Mexican food and flavors. In addition to recipes for Enfrijoladas, White Pozole, Shrimp Aguachile, Cheesy Tacos de Fideo with Chorizo, and Butternut Squash with Coconut Oil and Cayenne, Eva dives into the backstory of many key Mexican ingredients from vanilla to agave. Alongside recipes that are masa-based like gorditas and sopes, she writes about the history of maiz and masa, nixtamalization, and the commercialization of corn, and she speaks to tequila production and traditions prior to showcasing not one but three recipes for margaritas. Eva&’s genuine love for cooking and culinary-related history along with her pride for her heritage shine on every page of this beautiful, meaningful, and delectable cookbook.
My Mexican Mesa, Y Listo!: Beautiful Flavors, Family Style (A Cookbook)
by Jenny MartinezONE OF THE MOST ANTICIPATED COOKBOOKS OF 2024: Parade * ONE OF THE MOST EXCITING COOKBOOKS OF SPRING 2024: Epicurious From viral TikTok sensation Jenny Martinez, comes a mouth-watering cookbook featuring 100 authentic, homestyle Mexican recipes that are perfect for any occasion.When Mexican TikTok and Instagram star Jenny Martinez ends her videos by saying &“y listo and enjoy&” and takes a bite of her finished dish, you almost feel like you can taste the delicious food with her. Well, now you can! My Mexican Mesa, Y Listo! is here to provide family-style recipes for every occasion, beautifully photographed to capture the authentic spirit of the cuisine. Jenny may have moved from Mexico to the United States as a child, but her recipes are passed down through generations. She fondly recalls the smell of her mother&’s birria (Mexican beef stew) all through the house, and it&’s no surprise that birria is the recipe that first helped Jenny go viral on TikTok, achieving over a million views in the first day alone. Now fans can&’t get enough of Jenny&’s recipes, all presented in the warm and inviting manner for which she&’s best known. Jenny considers a well-fed family to be the key to a happy family. As she says, every dinner should be celebrated, and food brings people together. My Mexican Mesa, Y Listo! features 100 recipes ranging from breakfast and appetizers to tacos, tamales, and taquitos. The main dishes include mole negro, carnitas, chiles rellenos, and enchiladas. Jenny also covers kitchen basics for making tortillas and salsas from scratch—recipes that are sure to become staples in the home of anyone who enjoys the book. And let&’s not forget her tasty desserts like churros, paletas, and Mexican bread pudding, and a few cocktails too. Sure to delight her avid fans and Mexican food lovers everywhere, this cookbook is a must-have for home cooks looking for their next delicious meal.
My Mexico: A Culinary Odyssey with Recipes (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)
by Diana Kennedy&“A deeply knowledgeable celebration of the diverse regional cuisines of Mexico…. [A] tour de force, with the emphasis on authenticity&” (Publishers Weekly).By universal acclaim, Diana Kennedy is the world&’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.&“My Mexico is a masterwork. . . . No other writer has come close to Diana Kennedy in communicating the variety, richness, and delights of the cuisines of Mexico.&” —Naomi Duguid, author of Burma: Rivers of Flavor&“Open any pages of My Mexico and be transported to a waking dream.&” —Food & Wine&“This book is as much a work of cultural anthropology as it is a recipe reference.&” —Publishers Weekly&“Many of these recipes are unusual and have not been recorded anywhere else. Kennedy is passionate about preserving these historical recipes . . . And she has followed her quest from large, thriving city marketplaces to tiny remote villages. Essential.&” —Library Journal
My Mexico: A Culinary Odyssey with Recipes (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)
by Diana KennedyBy universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingreNow back in print with a fresh design and photographs, My Mexico is the most personal book by Diana Kennedy, renowned as the Julia Child of Mexican cooking and author of the definitive works on the subject, including the James Beard Award-winning Oaxaca al Gusto. dients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.
My Mexico City Kitchen: Recipes and Convictions
by Malena Watrous Gabriela CamaraInnovative chef and culinary trend-setter Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook--from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta--and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.
My Modern American Table: Recipes for Inspired Home Cooks
by Shaun O'NealeThe winner of MasterChef Season seven shares sixty-five recipes giving his take on modern American cuisine with international influences.Viewers fell in love with Shaun O’Neale on Season seven of MasterChef. In his debut cookbook, O’Neale presents his take on modern American cuisine with international influences. It’s experimental, it’s edgy, and it’s full of big flavors. This book is not your average home cook’s cookbook. O’Neale encourages you to push your own personal cooking boundaries and teaches you that home-cooked food can be elevated to fine-dining quality with ease. You will be inspired to try new recipes, new techniques, and new flavors, and you will learn that beautiful, high-end plating and presentation is never too complicated. My Modern American Table offers sixty-five mouthwatering recipes, including Bourbon Braised Short Rib Ravioli; Spicy Miso Black Cod with Fresh Herb Salad; Chicken Saltimbocca Sandwich; Charred Balsamic Brussels Sprouts; Crazy Cheese Truffle Mac; Candied Bacon Cheesecake; and more. The book also shares stories from the seventh season of MasterChef and O’Neale’s path to victory, offering a behind-the-scenes look at the exciting show. With O’Neale as your guide, this is the starting point in your own culinary journey, because the secrets in these pages won over the judges and earned O’Neale the title of Master Chef!With a foreword by Gordon Ramsey
My Mother's Kitchen: Breakfast, Lunch, Dinner, and the Meaning of Life
by Peter GethersMy Mother's Kitchen is a funny, moving memoir about a son’s discovery that his mother has a genius for understanding the intimate connections between cooking, people and lovePeter Gethers wants to give his aging mother a very personal and perhaps final gift: a spectacular feast featuring all her favorite dishes. The problem is, although he was raised to love food and wine he doesn’t really know how to cook. So he embarks upon an often hilarious and always touching culinary journey that will ultimately allow him to bring his mother’s friends and loved ones to the table one last time. The daughter of a restaurateur—the restaurant was New York’s legendary Ratner’s—Judy Gethers discovered a passion for cooking in her 50s. In time, she became a mentor and friend to several of the most famous chefs in America, including Wolfgang Puck, Nancy Silverton and Jonathan Waxman; she also wrote many cookbooks and taught cooking alongside Julia Child. In her 80s, she was robbed of her ability to cook by a debilitating stroke. But illness has brought her closer than ever to her son: Peter regularly visits her so they can share meals, and he can ask questions about her colorful past, while learning her kitchen secrets. Gradually his ambition becomes manifest: he decides to learn how to cook his mother the meal of her dreams and thereby tell the story of her life to all those who have loved her.With his trademark wit and knowing eye, Peter Gethers has written an unforgettable memoir about how food and family can do much more than feed us—they can nourish our souls.
My Nepenthe: Bohemian Tales of Food, Family, and Big Sur
by Romney SteeleFrom the family behind Big Sur&’s Nepenthe, &“an intimate, richly illustrated memoir with recipes culled from the restaurant's sixty years.&” (Gourmet magazine) In celebration of Nepenthe Restaurant&’s seventieth anniversary comes a revised edition of My Nepenthe, featuring not only delicious recipes from the legendary restaurant, but stories and photographs that capture its history and people. Written by the owners' granddaughter, Romney Steele, My Nepenthe is as much about the family enterprise as it about the Fassett family legacy. Perched 808 feet above the Pacific Ocean on the breathtaking cliffs of Highway 1 in Big Sur, California, Nepenthe boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. This breathtaking location is nestled among native oak trees and historic log cabins that were once owned by Orson Welles and Rita Hayworth. The vibrant history is brought to life through archival black-and-white and contemporary color photography by Sara Remington; a collection of eighty-five recipes; stories about the restaurant&’s past as a gathering place for artists and writers; and special sections on the filming of The Sandpiper (1965), which featured scenes from Nepenthe&’s iconic terrace, as well as Nepenthe&’s relationship with the renowned Pisoni winemaking family. Ultimately, My Nepenthe is a story about food, family, and the culture of place. &“A very special book about a very special place.&” —Michael Pollan, #1 New York Times bestselling author of The Omnivore's Dilemma and In Defense of Food &“My Nepenthe serves a big, gorgeous slice of American culture that I loved visiting through words and memory.&” —Deborah Madison, James Beard award-winning author of Vegetarian Cooking for Everyone
My Nepenthe: Bohemian Tales of Food, Family, and Big Sur
by Romney SteeleFrom the family behind Big Sur&’s Nepenthe, &“an intimate, richly illustrated memoir with recipes culled from the restaurant's sixty years.&” (Gourmet magazine) In celebration of Nepenthe Restaurant&’s seventieth anniversary comes a revised edition of My Nepenthe, featuring not only delicious recipes from the legendary restaurant, but stories and photographs that capture its history and people. Written by the owners' granddaughter, Romney Steele, My Nepenthe is as much about the family enterprise as it about the Fassett family legacy. Perched 808 feet above the Pacific Ocean on the breathtaking cliffs of Highway 1 in Big Sur, California, Nepenthe boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. This breathtaking location is nestled among native oak trees and historic log cabins that were once owned by Orson Welles and Rita Hayworth. The vibrant history is brought to life through archival black-and-white and contemporary color photography by Sara Remington; a collection of eighty-five recipes; stories about the restaurant&’s past as a gathering place for artists and writers; and special sections on the filming of The Sandpiper (1965), which featured scenes from Nepenthe&’s iconic terrace, as well as Nepenthe&’s relationship with the renowned Pisoni winemaking family. Ultimately, My Nepenthe is a story about food, family, and the culture of place. &“A very special book about a very special place.&” —Michael Pollan, #1 New York Times bestselling author of The Omnivore's Dilemma and In Defense of Food &“My Nepenthe serves a big, gorgeous slice of American culture that I loved visiting through words and memory.&” —Deborah Madison, James Beard award-winning author of Vegetarian Cooking for Everyone
My New Roots
by Sarah BrittonAt long last, Sarah Britton, called the "queen bee of the health blogs" by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog.Every month, half a million readers--vegetarians, vegans, paleo followers, and gluten-free gourmets alike--flock to Sarah's adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one's health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.From the Hardcover edition.
My New Roots
by Sarah BrittonHolistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
My New Table: Everyday Inspiration for Eating + Living
by Trish MagwoodA beautiful cookbook of fresh, simple, and seasonally inspired recipes for every table, from the bestselling and award winning author of dish entertains and In My Mother's Kitchen.Trish Magwood—chef, food and lifestyle entrepreneur and expert, and mom—has had a lot of change in her life since her last cookbook. Through the blending of families, an ever-evolving career, and the renovation of a new home, her table—the place where she comes together with her family and friends to gather, eat, and connect—has been the anchor. In this new cookbook, she shares the easy, seasonal, and delicious family recipes she has created to feed the three happy generations of family and friends who regularly revolve around her table. The recipes in My New Table use fresh, local ingredients that follow the rhythm of the seasons, paired with simple preparations so that their natural flavours shine. As Trish says, she is a &“salt and pepper, butter and olive oil kind of cook,&” and her ingredient-driven recipes suit any day of the week—from midweek evening dinners, to leisurely weekend get-togethers. With My New Table, Trish has created both a must-have recipe collection, and a stunning lifestyle look-book, featuring gorgeous food, interiors, and lifestyle photography throughout. In this book, she shares her inspirations, for both food and style, from life in the city and at home on the farm. My New Table invites you to gather your loved ones around the table, and enjoy the simple pleasures of everyday eating and living together.
My Organic Life
by Laura Fraser Nora PouillonA wonderfully engaging memoir from the woman who founded America's first certified organic restaurant, My Organic Life is the story of an unheralded culinary pioneer who made it her mission to bring delicious, wholesome foods to the American table. While growing up on a farm in the Austrian Alps and later in Vienna, Nora Pouillon was surrounded by fresh and delicious foods. So when she and her French husband moved to Washington, D.C., in the 1960s, she was horrified to discover a culinary culture dominated by hormone-bloated meat and unseasonal vegetables. The distance between good, healthy produce and what even the top restaurants were serving was vast, and Nora was determined to bridge that gap. First as a cooking teacher, then as a restaurant owner, and eventually as the country's premier organic restaurateur, she charted a path that forever changed our relationship with what we eat. Since it opened in 1979, her eponymous restaurant has been a hot spot for reporters, celebrities, and politicians--from Jimmy Carter to the Obamas--alike. Along the way, Nora redefined what food could be, forging close relationships with local producers and launching initiatives to take the organic movement mainstream. As much the story of America's postwar culinary history as it is a memoir, My Organic Life encompasses the birth of the farm-to-table movement, the proliferation of greenmarkets across the country, and the evolution of the chef into social advocate. Spanning the last forty years of our relationship with food, My Organic Life is the deeply personal, powerfully felt story of the organic revolution--by the unlikely heroine at its forefront.From the Hardcover edition.
My Paleo Patisserie
by Jenni HuletMy Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes. Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative grain-free confectionery.
My Pantry
by Alice Waters Fanny SingerIn this sweet, petite collection of essays and recipes, Alice Waters showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long. In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals. Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice's unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round. From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items. With charming pen-and-ink illustrations by her daughter, Fanny and Alice's warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.
My Paris Kitchen: Recipes and Stories
by David LebovitzA collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.It's been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks--most notably in Paris--incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe à l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes
by Emily DillingBased on Emily Dilling’s popular blog, parispaysanne. com, My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes takes readers on a tour of Paris’s growing artisanal and craft food scene. Visits to markets with local farmers, coffee roasters, and craft brewers in the city offer insight into the exciting development of local food movements in the city of lights and its surrounding region. Complete with seasonal recipes inspired by local products, farmers, chefs, restaurants, and cafés, My Paris Market Cookbook brings the experience of shopping for, and cooking with, fresh locally grown products into readers’ homes and kitchens. A guide for a new generation of culinary travelers, My Paris Market Cookbook provides curious cooks and avid Francophiles with an unique itinerary for rediscovering the city, including tips on how to find the best off-the-beaten path natural wine bars, craft breweries, urban gardens, and farm-to-table cafés and restaurants. It’s the perfect handbook for travelers, food lovers, or anyone visiting or living in France--and those of us who just want to cook and eat like we do!
My Perfect Pantry
by Geoffrey Zakarian Amy Stevenson Margaret ZakarianChef, restaurateur, and Food Network Iron Chef Geoffrey Zakarian knows that the pantry is the backbone of any kitchen and the place from which every great meal starts. Forget exotic condiments and specialty foods. With a working base of 50 readily available ingredients, from oats and honey to almonds and canned chickpeas, you will always have the makings of a delicious home-cooked meal. Whether cooking in his world-class restaurants, on Iron Chef, or judging the offerings on Chopped, Geoffrey knows every great meal starts with a trip to the pantry first for inspiration. In The Perfect Pantry, Geoffrey shows you how to use your pantry to jumpstart any meal. When you bring home your fresh produce and proteins, you'll have 150 recipes at the ready, and many of these can be made with pantry ingredients alone. You'll see a simple can of beans as a Smoky Black Bean Bisque or coconut milk as Spicy Coconut Tempura Shrimp. Standard back-of-the-cupboard fare like almonds become crispy crust on a broiled pork chop; peanut butter lends itself beautifully to a spicy slaw, cider vinegar gives great flavor to a chicken main as well as to donuts, and mustard transforms a a pot roast. Throughout, you'll find quick but ingenious tips for each of the 50 ingredients, like how to use Earl Grey teabags to infuse ice cubes or a syrup for French toast. The Perfect Pantry makes it so easy for your everyday staples to lead, rather than support, the creation of extraordinary meals. Geoffrey gives you the shopping list you need, as well as the road map for making the most of what you have on hand.
My Pinewood Kitchen, A Southern Culinary Cure: 130+ Crazy Delicious, Gluten-Free Recipes to Reduce Inflammation and Make Your Gut Happy
by Mee McCormickIt&’s microbiome-friendly meals with a Southern spin in this follow-up cookbook to the life-enhancing My Kitchen Cure so you can heal your gut and and fight a host of autoimmune diseases while enjoying 130+ delicious whole foods recipes with a farm house spin.Mee McCormick, real food cooking expert and author of My Kitchen Cure, brings a Southern twist to comfort food classics with more than 130 recipes that heal your gut, reduce inflammation, and reverse chronic autoimmune diseases. Best of all? Mee offers a completely customizable approach to adapt recipes for different dietary needs, whether you&’re gluten-free, Paleo, keto, or vegan. From breakfast bowls and immune-boosting smoothies to gut-friendly soups, salads, dinners, and desserts, this four-color cookbook will become your go-to kitchen resource, freeing you from bland-tasting healthy food and the nightly question: &“What&’s for dinner?&” Recipes include: Kentucky Caramel Chicken, Cranberry Hot Wings, Grain-Free Fried Chicken, Sizzlin&’ Short Ribs, Super Creamy Veggie Mac & Cheese, Roasted Red Pepper Soup with Polenta Fingers, Roasted Squash & Sweet Potato Soup, Summertime Zucchini Soup, Grilled Peach Salad with Basil Chicken & Peach Cider Honey Dressing, Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigrette, Caramel Apple Pancakes, Raspberry Lemon Keto Muffins, Farm Fresh Eggs & Sausage Stuffed Bell Peppers, Berry Cobbler, Chocolate Brownies, Key Lime Tart, White Bean Cupcakes, and Chocolate Avocado Mousse with Coconut Milk. Mee first started cooking when Crohn&’s disease, rheumatoid arthritis, and Hashimoto's delivered debilitating daily pain. When conventional treatments couldn&’t help, Mee found relief in a surprising place: her kitchen. Through relentless recipe testing, she put her condition into remission and completely restored her health with gut-friendly whole foods, most of which she grew and harvested on her family&’s farm outside of Nashville, Tennessee. Once Mee was well, she opened a farm-to-table restaurant, sharing locally grown and seasonal foods with her community—some of whom drive hours to get a taste of Pinewood&’s Grain-Free Fried Chicken. Pinewood Kitchen is unique in that every meal is created with the intention to serve everyone with the same deliciousness regardless of dietary restrictions. Whether you want to eat healthier or you have diabetes, lupus, celiac, Crohn&’s, multiple sclerosis, psoriasis, rheumatoid arthritis, or another autoimmune issue, you&’ll find a wealth of delicious, nutritious recipes. You&’ll also discover: · The importance of intestinal health and how to improve your own gut microbiome · Which foods are nutritional powerhouses and which you must avoid · How to eat real food every day without breaking the bank Mee is living proof that you can change your fate by what&’s on your plate—her recipes will help you prepare delicious food that brings you and your family together around the table.
My Pizza
by Jim Lahey Rick FlasteMake homemade pizza that exceeds your wildest expectations--yet couldn't be simpler--with Jim Lahey's groundbreaking no-knead dough and inventive toppings. The secret to incredible pizza is a superb crust--one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City's celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven--gas or electric--in fewer than five minutes. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete. The pizzas in this book aren't your usual, run-of-the-mill pies. In fact, Jim's unique topping pairings--such as Corn and Tomato, Coppa and Fennel, and Potato and Leek--reinvigorate this American favorite. His whimsy is apparent in his Pepperoni Pie, which doesn't include the cured meat we have all come to expect; instead, riffing on "pepperoni" as the Italian plural for "pepper," Jim offers a pie with red pepper puree, ground lamb, and pecorino cheese. To round out dinner, My Pizza also has recipes for starters and side salads--such as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Salad--and sweet finishes, from Milk Chocolate Sundae to Banoffee Pie. With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.
My Place At The Table: A Recipe for a Delicious Life in Paris
by Alexander LobranoIn this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson&’s, tells how he became one of Paris&’s most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women&’s Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it&’s his landlady who ultimately provides him with a lasting touchstone for how to judge food: &“you must understand the intentions of the cook.&” At the city&’s brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano&’s &“little black book,&” an insider&’s guide to his thirty all-time-favorite Paris restaurants.